Crab Rangoon Dip
This crab rangoon dip recipe is everything you love about crab rangoon with only half the work, no wonton folding necessary!
Servings: 8 servings
Calories: 619kcal
Ingredients
Dip Ingredients
- 16 oz cream cheese
- ⅓ cup sour cream
- ¼ cup Kewpie mayonnaise
- 1-2 cloves garlic
- 1½ teaspoon worcestershire sauce
- 1½ teaspoon soy sauce
- 1½ teaspoon toasted sesame oil
- 1½ teaspoon rice vinegar
- ½ teaspoon granulated sugar
- ½ teaspoon white pepper
- 8 oz imitation crabmeat
- 3 green onions
- 1 cup queso quesadilla
Topping Ingredients
- 4 tablespoon sweet chili sauce
- 1 green onion
- 1 teaspoon sesame seeds
Chip Ingredients
- 1 package wonton wrappers
- ½ cup vegetable oil
Instructions
Dip Instructions
- In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir in garlic, Worcestershire sauce, soy sauce, sesame oil, rice vinegar, sugar, and white pepper.
- Fold in chopped imitation crab and green onions. Transfer to a small baking dish and top with queso quesadilla and bake for 20-25 minutes or until hot and bubbling around the edges. Optionally, you can broil for the final 1-2 minutes to get a little browning on top.
- Warm the chili sauce slightly so it's easy to pour, then drizzle generously over the hot dip. Garnish with sliced green onion and sesame seeds.
Chip Instructions
- If Frying: Heat ½ inch neutral oil to 350°F. Cut wonton wrappers on a diagonal, then fry them in batches for roughly 30-60 seconds, turning as necessary. Remove when golden and blistered, then drain them on a wire rack.
- If Baking: Preheat the oven to 375°F and line a large baking sheet with parchment paper. Arrange wonton triangles in a single layer and lightly brush or spray both sides with oil. Bake 5-8 minutes, flipping halfway through. Transfer to a wire rack to cool.
Notes
- Wontons can go from pale to burned in a matter of seconds, so keep a close eye on them once they start turning golden brown.
- Wontons should be refrigerator temperature when cutting, so they're fresh and pliable. Do not try to fry frozen wontons, as this can introduce condensation and ice crystals, which you don't want going into hot oil.
- Don't overcrowd the wontons when frying in oil.
- Avoid draining wonton chips on paper towels so they don't get soggy.
- Store leftover crab rangoon dip in the fridge in an airtight container for up to 3-4 days.
- Reheat by baking at 350°F for 10-15 minutes, or microwaving for 30 seconds at a time, stirring between intervals, until heated through.
Nutrition
Calories: 619kcal | Carbohydrates: 47g | Protein: 19g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 106mg | Sodium: 1018mg | Fiber: 2g | Sugar: 8g
